about us

Experience Modern Japanese culinary artistry where tradition meets innovation. Founded and developed in Edmonton's vibrant landscape – one in the heart of downtown Edmonton and the other in charming Windermere. At Japonais (za-po-ne), each dish is thoughtfully curated to captivate your senses in both flavours and presentation. Our chefs have created a masterful intersection of authentic Japanese ingredients with a North American flair.
From delicate spring blossoms to robust autumn harvests, savour the essence of each season in every meticulously crafted bite with our Omakase by Japonais dining experience, exclusively located in our flagship location in Windermere.

Meet the chefs

Harry Yoon is the mastermind behind Japonais Bistro’s Omakaze menu — a culinary experience prepared twenty-four hours ahead of time which combines Japanese cooking techniques with fresh, seasonal ingredients. Yoon’s entire life has been inspired by food. As a youngster, Yoon grew up on a salt farm in Mokpo, Korea — a city famous for seafood. When Yoon was ten, he was taken under the guidance of his uncle (a chef working under the renowned Chosen Group) and taught how to cook. Yoon, in his final year of secondary school, was accepted into the prestigious Korea Culinary Art Science High School. During his time there, he led a team of students to win the gold medal at the Food Academy Competition held by the Korean Ministry of Labour. Upon completing compulsory military service (as a chef), Yoon moved to Sydney, Australia where he gained further experience working at a Japanese restaurant. In 2014 he transplanted to Edmonton, Canada to become the head chef at Japonais Bistro. Drawing upon his vast experience in international culinary arts, Yoon masterfully creates tantalizing modern Japanese dishes.

Harry Yoon

With seventeen years of experience as a sushi chef, Shigeo Takeda’s expertise in authentic Japanese cuisine lends itself to the delicious fusion of east meets west at Japonais Bistro. Takeda grew up in Kagawa, a small and abundant district in Japan. In his formative years, he developed a curiosity for cooking and spent much time in the kitchen. Directly after graduating high school, Takeda’s fascination with food led him to enroll in washoku culinary school. For the next few years, Takeda dedicated himself to the art of washoku — traditional Japanese food with harmony at its core. Following his studies, Takeda moved to the city of Kyoto. Over the next fifteen years, he honed his skills working as a sushi chef at various Japanese restaurants including the acclaimed JuBei. In 2011, Shigeo relocated to Edmonton, Canada and became the head sushi chef at Japonais Bistro in 2014. With his extensive knowledge of Japanese seasonal ingredients and flavours, Takeda is committed to ensuring that a large variety of fresh, seasonal fish and high-quality wagyu beef is always on the menu.

shigeo Takeda

Awards & Mentions

Awards & Mentions

Awards & Mentions

Awards & Mentions

Awards & Mentions

Awards & Mentions

Awards & Mentions

Awards & Mentions

Top 100 Best Things to Eat or Drink in Edmonton

The Tomato Food & Drink
2021

Best Business Lunch

Avenue Best Restaurants
2018

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